Creamy Squash Ginger Soup



    • 1 tablespoon butter
    • 1 onion, peeled and chopped
    • 1 large butternut squash, peeled and seeded (can also use kabocha squash or pumpkin)
    • 2-3 inches ginger, peeled and chopped
    • 5-6 cups chicken stock
    • 1 teaspoon sea salt or to taste
    • 2 scallions, minced


    1. Sauté onion in for 2-3 minutes. Add squash, ginger, stock and sea salt.
    2. Bring to a boil, cover and reduce heat to medium for 7-10 minutes.
    3. Remove squash, ginger and onion with a slotted spoon and puree in a food processor.
    4. Add back to soup and simmer for a minute to blend flavors. Ladle into bowls and garnish with scallions.

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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.